Lindgren Family Recipies - Myra Lee Winch Lindgren Recipes - page 3 - Breakfast Cake

Pennsylvania Dutch Breakfast Cake

2 large eggs
1 cup 1% milk
2 1/2 cups flour - sifted
1 1/2 cups sugar
1/2 tsp. salt
1 tablespoon baking powder, double strength
1/2 tsp cinnamon
3/4 cup shortening
1 cup walnuts, coarsely chopped

   This is a recipe that I found in a 1980's Sunset Magazine. I added the nuts and cinnamon to the recipe. I would not put in too much cinnamon,  as it has a habit of overtaking the cake itself.

   I would make this recipe the night before we would go camping in the 5th wheel. Then I would bake it - usually on Saturday morning - while everyone else is asleep. It was a great way to wake up on Saturday mornings in the woods.

   This recipe seems to be a favorite around here. I make it for special occasions, holidays, and when visitors are here. It always seems to be a favorite.
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Preheat the oven to 375 degrees Fahrenheit.

In a bowl whisk together the eggs and milk. Set aside.

In another bowl stir together the flour, sugar, salt and baking powder.

Blend in the shortening until the mixture resembles coarse meal. Reserve 1/2 cup of the mixture.

Stir in the milk/egg mixture into the dry ingredients, until thoroughly incorporated.

Add the walnut and mix well.

Divide the batter between 2 lightly buttered and floured 8 inch cake pans.

Sprinkle the reserved flour mixture on top of the batter and bake the cakes in the middle of the preheated oven for 25-30 minutes, or until the tops are golden.

Divide and serve after resting 10-15 minutes.

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